Recipe
Perfect Prime Rib Roast Recipe
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Thegoldminer / All my dishes 1 year, 11 months ago
This is the way I cook prime rib. I will put it up against any restaurants prime rib for flavor and tenderness. A prime ribs is rib steaks not cut apart, but is sure cooks and looks great. Click on any pic to enlarge. Hope you all enjoy. JJ
Prep:10m Cook:130m Servings:4
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 Thegoldmine |
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The roast size
Marbling
Top of roast
Two rib roast
Rib roast and Starbu
The seasonings
All the fxings
The thermometer
Where to stick it
Olive oil
Lots of granulated g
Lots of Montreal sea
Whole roast
Packing it on
Close up seasonings
Seasoned
Ready to wrap
Ready to cook
On the grill
Cooked
Ready to cut
Picture perfect
So yummy looking
Yummy 2
Just flawless
What a slice
Inside and outside c
Two rib bones
Let grease harden
Pour off au jus
A great dessert oran
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Fans
- 2-3 Rib Prime Rib Roast
- Bottle of Granulated Garlic
- Bottle of Schilling Montreal Seasoning
- Olive oil
- Heavy Duty Aluminum Foil
- Meat Thermometer
- Roast rack
Directions
- Making Prime Rib at home is so easy, just do it.
- Remove roast from package, rinse, pat dry.
- Place on aluminum foil
- Liberally coat with olive oil
- Turn roast so bottom is up and begin sprinkling garlic on bottom then sides and top.
- Rub garlic in well.
- Pour more oil over roast, work in with garlic.
- Very liberally sprinkle Montreal seasoning on all side of roast. You can see the amount is very liberal and once it is sprinkled on pack it down.
- Push meat thermometer into middle of the roast, just past the middle closer to the bone.
- Wrap foil around the roast allowing thermometer to show. Place on rack so it is easy to take from the oven or off the grill.
- This was cooked on the closed bbq grill over indirect heat about 2 hours at about 350 degrees and removed when the meat temperature read 135F.
- It should be allowed to set for about 15 minutes in the foil. The temperature will rise slightly.
- Letting the roast rest helps keep the juices in the meat when it is sliced. For a more Medium roast, cook to 145 degrees.
- The center slices will be medium rare, and more medium as you get to outside and a well done outside cut.
- Once the roast is unwrapped from the foil, for easier slicing run a long blade knife along the bones, set the roast on the cutting board and slice on!
- I indicated to let the juices in the aluminum foil to set for a little while. You can speed this up by wrapping the foil sides up so all the juice is in the middle, place in refrigerator about 5 minutes. The heavy greasy hardens and then you can open the foil and pour off the yummy au jus.
- Can be served with prepared horseradish and sour cream.
- Use same procedure when cooking in a oven. I feel it is better to cook (2) 2-3 rib roasts then a larger roast.
- The smaller roasts cook at a more even temp, while the larger roasts have to cook longer to get the middle cooked so the outer portions over cook.
- Look for lots of marbling in the meat (yes it is fat) but it is what gives the meat flavor and tenderness.
- Ask for the ribs from the small end of the rib rack, the butcher will know what this means.
- I wrap the roast in foil. You can see in the pictures it keeps the moisture in and the meat is just flawless.
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Alterations
liezel 1 year, 11 months ago said:
Looks great JJ! Hope you will make this for me when I come and visit...! Bookmarking this one. Thanks for a great post.
thegoldminer 1 year, 11 months ago said:
I just need two days notice :-)JJ
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mystic_river1 1 year, 11 months ago said:
May you have a happy, holy and blessed Christmas!
Joymarie
clbacon 1 year, 11 months ago said:
Flawless is right!
frankieanne 1 year, 11 months ago said:
Once again, an amazing job. Thank you.
wynnebaer 1 year, 11 months ago said:
Incredible....;D
rml 1 year, 11 months ago said:
Beautiful!
henrie 1 year, 11 months ago said:
This sounds very good, I've bookmarked it to try soon, thank you so much for all the step by step pictures. Great Post.
krumkake 1 year, 11 months ago said:
THAT is a thing of beauty! My mouth is watering now...
zena824 1 year, 11 months ago said:
JJ... your pictures are always great.......the food looks awesome... all you needed was smellovision...Great recipe..
linebb956 1 year, 10 months ago said:
I have been looking for this... thought I had bookmarked.. I looked a couple days ago and thought it was for oven... I knew I had saw it!!!
knoxcop 1 year, 9 months ago said:
Thank you so much for the wonderful pictures! I actually tried this very roast recipe on the grill this weekend! Can I just tell you WOW!!!
--Kn0x--
sunny 1 year, 9 months ago said:
Fabulous post JJ - LOVE the photos! I look forward to cooking outdoors year round when I move back to California. = )
sunnee2000 1 year, 8 months ago said:
Wow! What time is dinner?
Sunnee
linebb956 1 year, 8 months ago said:
Doing this again this Sunday.... I feel like a pro...
laurakaay 1 year, 7 months ago said:
OMG! That looks amazing, I can't wait to try this recipe, I know my family's gonna love it! Thanks for sharing it.
raelene1951 1 year, 6 months ago said:
LOVE IT!
toleliz 1 year, 6 months ago said:
Great post-great pictures. I'll give it a try. 1 question though-do you put it on the grill on the rack and leave it alone till the temp reads 135 or do you move it around?
pamelanava 1 year, 2 months ago said:
My mouth is watering!! I might have to try this recipe over the holidays! Thanks for sharing!
Pamela
garner 1 year, 1 month ago said:
Thanks for a great recipe!
I found your for recipe prime rib and tried it a few weeks ago. I served it for company and they couldn't rave enough about it.
This weekend is Thanksgiving here in Canada and being that we are not turkey people this prime rib is on the menu. I won't change a thing.
shirleyoma 1 year, 1 month ago said:
Perfection! Great presentation! Got my 5
hugsssssssssss
luckybear84 11 months ago said:
This was amazing!! I made it for Christmas last night and everyone thinks I am the best cook in the world now! I have made a prime rib for the last three Christmas and they weren't very good, but this was wonderful!!
Thank you!
chef_irish 11 months ago said:
From Chef' to Chef' - WOW
That's A BEAUTIFUL "Prime Rib"!!!
I'll Have That Slice with A Kosher Baked Potatoe,
Please and Thank You!
chef_irish 11 months ago said:
I Can Smell and Taste That-JustLooking at Those Pictures!
hunnee 6 months, 1 week ago said:
Are you serious! WOW!! this looks so straight forward and easy, thanks a tone!
a1patti 1 month, 3 weeks ago said:
OUTSTANDING!!!!!!!!!!!!!!!!!!!!